Enzymatic Extraction, Quantification and Structural Characterization of β-Glucans from Specific Mushrooms (Fruitbodies and Mycelia Cultures)
Mushroom β-glucans are known for their activity as biological response modifiers and anticancerogenic agents. Current methods for the extraction and characterization of these polysaccharides are based on combined alkaline and acid treatment under high temperature conditions, which leads to a partial degradation and denaturation of the primary and the tertiary structure of the glucans. Here, we present a new enzymatic extraction method for β-glucans that is based on various enzymatic extraction steps with chitinase, glucanase and a mild alkaline extraction. We also used mycelia cultures as a possible source for glucan isolation and compared the quantity, growth kinetics and contents of chitin and glucans with that from the fruitbodies. For further evaluation the new enzymatic method was compared with other extraction methods. The structural characterization including monosaccharide analyses with GPC, GC and NMR of the enzymatic isolated glucans mainly revealed the typical β-1,3-1,6-glycosidic linkages, however, other a- and β- glycosidic linkages were determined, too. In contrast, these analyses of glucans isolated for example by Sietsma and Wessel (1977) showed that a structural degradation occured during the extraction process.
Polysaccharides β-Glucans Chitin Enzymatic Extraction Structural Analyses
Helga M(o)lleken Jorg Nitschke Hans-Willi Kling Hans-Josef Altenbach
Department of Chemical Processes in Industry Department of Organic Chemistry, University of Wuppertal,Wuppertal, Germany
国际会议
The 18th Congress of the International Society for Mushroom Science(第十八届国际食用菌大会 ISMS18)
北京
英文
601-610
2012-08-27（万方平台首次上网日期，不代表论文的发表时间）